Wednesday, 19 October 2011

Chicken Stock

     Not feeling like cooking last night, a roasted chicken was brought home from the store, Voila! Dinner is served. 
     Homemade stock slated for the freezer for the long winter months ahead is the added bonus, I love homemade soup.  Why get it from the store when soup can be so easily made at home?

Chicken Stock

1 chicken carcass
2 carrots
1 medium onion (don't peel it, just cut in half or quarter)
1 celery stalk including the top leafy part
1 bay leaf
A few sprigs of fresh parsley
1 tablespoon dried thyme (dried is all I had)
Black Pepper to taste
I don't salt the stock, I salt/season my soup : )
Found a handful of almost sad spinach, so I tossed that in too

Fill the pot with cold water, enough to cover everything.

Heat on medium heat just to a boil, lower heat to simmer and let simmer for 3-4 hours.  Skim any fat or film that floats on top when needed.  The longer it simmers the more flavorful your stock will be. 
Strain the stock through a fine mesh strainer a few times.  After cooling your stock and placing in the refrigerator, skim any fat off the top again, you can now freeze it for making soup later.

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